Exact quantities, then the method.
Simmering the soursop and ginger blend with whole spices, rather than just steeping it, turns it into a proper spiced latte. Cardamom, cinnamon and a little extra fresh ginger cook into a small concentrate, which you then top with stretched, frothed milk.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Soursop and Ginger Latte recipe. Canonical: https://teas.co.uk/recipes/cocktails/spiced-soursop-and-ginger-latte/
It drinks like a tropical cousin of chai: creamy, gently spiced and warming. Makes one tall glass.
You'll need
- 2 Dalgety Soursop and Ginger tea bags
- 100ml freshly drawn water
- 3 green cardamom pods, gently crushed
- 2 extra fresh ginger root coins, peeled and crushed (about 15g)
- 1 cinnamon stick (about 4cm)
- 180ml whole milk (for the stretched foam top)
- A generous grating of fresh nutmeg (about a quarter of a whole nutmeg), for the foam
- 1 short cinnamon stick (about 4cm), for the rim
- 1 warmed 350ml glass cup
- 1 small fine-mesh tea strainer
- 1 small heavy-based saucepan
- 1 separate small saucepan or milk frother jug
- 1 small handheld milk frother
Method
- Warm a tall glass with hot water and tip it out.
- Put 100ml of water in a small pan with the crushed cardamom, ginger coins and cinnamon stick, and bring it to a gentle simmer.
- Add the two tea bags, turn the heat down and simmer for six minutes, stirring now and then, to build a spiced concentrate.
- Meanwhile, warm the milk in a separate pan until it just steams, then froth it with a handheld frother into a thick foam.
- Lift out the bags without pressing, then strain the concentrate into the warm glass, leaving the spices behind.
- Pour the frothed milk slowly over the back of a spoon so it sits as a pale cap on the amber tea.
- Grate over plenty of fresh nutmeg and rest a cinnamon stick across the rim to stir.
- Drink it while the foam still stands; the spice settles as it sits, so give it a stir if you leave it.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Ginger, 18 Tea Bags 40g
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